Description
Delight in these crispy Parmesan zucchini potato muffins—a savory snack bursting with flavor, perfect for any occasion!
Ingredients
Scale
- 1 cup freshly grated zucchini
- 1 cup peeled and grated starchy potatoes (like Russets)
- 1 cup freshly grated Parmesan cheese
- 2 large eggs
- 1/2 cup all-purpose flour (or whole wheat)
- 1 tsp baking powder
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- 1. Preheat your oven to 375°F (190°C) and prepare a muffin tin with cooking spray or liners.
- 2. Grate the zucchini and potatoes separately, then combine in a large bowl.
- 3. Add the grated Parmesan cheese, eggs, flour, baking powder, salt, pepper, and olive oil. Mix until well combined.
- 4. Spoon the mixture into muffin tins, filling each cup generously.
- 5. Bake for 25-30 minutes or until golden brown on top.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 120
- Sugar: 1g
- Sodium: 180mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg